Delicious bread made from spelt to sourdough Bashny.Net

The main advantages of spelt and Emmer wheat are the presence of 34 trace elements and 18 amino acids, it is much more than wheat, also spelt grain components have good solubility, and including so much better digested than wheat. That is, the use of these grains for health and immunity brings much greater benefit than the use of products based on wheat flour. This is why various cooking products and baking spelt bread came in Europe over the last 15 years in a big fashion and in the restaurant and home kitchen.

The taste of spelt bread can be simply stunning, if its the oven on special spelt sourdough.

Sourdough:

 

• the starter on gearbox C/W flour finely ground 66 gr
• water 267 g
• flour C/z fine grind spelt 267 gr

 

Total: 600 g





Dough:

• The yeast 600 gr
• flour spelt C/h medium grind 300 g
• flour spelt C/h, finely ground 500 gr
• olive oil 15 gr
• salt 6 g
• molasses caramel light 30 gr
• water 340 g
• cranberry dried 65 grams

 

Total: 1856 gr

 

Utensils:

• the saucepan of any metal or cast iron, of medium thickness, the size of the bottom 35 cm*16 cm, or with round cross-sectional shape of the bottom, but close on the area of the bottom to 550-600 sq cm.

 

Preparation: Prepare the YEAST (do it around 11 PM).

For example :

from 11 PM at 22 ° C to 11 a.m. (66 gr starter from spelt sourdough:
267 gr gearbox C/W of fine flour: 267 grams of water).

In the result, in the morning we must have 600 grams spelt starter at its peak.

 

1. Knead the DOUGH by combining the YEAST 600 g water 340 g, molasses caramel light 30 g salt 6 g (dissolve in water), flour C/s spelt, finely ground 500 GM flour spelt C/h medium grinding 300 grams, butter 15 grams.

Knead the dough until smooth with a spatula in a bowl. Leave on for 5 min and then continue kneading for 2-3 minutes with your hands on the table, on the table pre-squeeze and brush with a little oil.

After making the dough, to toe it in a clump spread you out it on the table and poured on the surface of the test whole cranberries, twisted into a roll and continued kneading until a uniform distribution of cranberries in the dough.

2. Leave the dough to RISE by 6.0 - 6.5 hours at 25-27 ° C. At the end of the period of rising the dough should increase by 2-2. 2 times.

3. We spread our dough in the form of metal, greased with butter, emminem, even out the top, put on the DELAY for 1 hour at 25 ° C under the film or package.

At the end of proofing, I sprinkled the bread with wheat bran, cut the bread with a thin knife in a herringbone pattern.

4. Bake:

• 25 min. at temp. 240 ° C under the lid (the lid to preheat with pizza stone),
• 15 minutes at 190 degrees C (cap and remove foil, bake without steam)
• 25 min. at temp. 180 ° C without steam (on the pizza stone, preheat temp. 250 ° C 40 min).

 

Total baking time 65 min.

If the lid fits your pot tightly, lower part of the pan should cover with a double layer of foil, pressing it tightly to the sides of the saucepan, and only after that close the lid.

After baking, carefully tilt the bread out on a towel out of shape (pressing a towel to the surface of the bread from the very beginning), so as not crumbled bran. Again turn the finished bread, remove towel, cool on wire rack half an hour wrap in double layer of linen towels and leave not less than 5-6 hours.

The shielding lid of the pot in the initial period of baking allows you to not give steam in the oven and gives you the opportunity testani the workpiece to rise and expand evenly.

I have the pot was made of aluminum alloy with high thermal conductivity and very thick walls. If your skillet made of cast iron or other metal with thicker walls — increase the initial period of baking, is 25 min. take, for example, 35 min..

 

Cook with love!

 

P. S. And remember, only by changing their consumption — together we change the world! ©

Source: irina-co.livejournal.com/37798.html